Diced Potato Casserole with Vegetables recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 pound potatoes, peeled and cubed ¼ cup butter, divided 1 onion, chopped 1 pound zucchini, cut into large chunks 1 teaspoon herbes de Provence salt and ground black pepper to taste 1 tomato, cut into large chunks 1 ¼ cups grated Parmesan cheese 1 cup coarsely shredded Gruyere cheese 1 cup dry bread crumbs
Nutrition Info
- 587.3 caloriescarbohydrate: 50.9 gcholesterol: 88.8 mgfat: 31.2 gfiber: 6.4 gprotein: 27.8 gsaturatedFat: 18.3 gservingSize: -sodium: 833.5 mgsugar: 8.3 gtransFat: : -unsaturatedFat: : -
Directions Diced Potato Casserole with Vegetables
Directions
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Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until they are almost tender, about 15 minutes. Drain in a colander.
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
Melt 2 tablespoons butter in a large skillet while potatoes are cooking and cook onion until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper, stir, and cook for 1 more minute. Add drained potatoes and tomato and cook for 2 minutes.
Mix Parmesan cheese and Gruyere cheese in a bowl. Stir in half the cheese mixture into potato-vegetable mixture and transfer to the baking dish.
Melt remaining 2 tablespoons butter and mix with remaining cheese mixture and bread crumbs. Distribute evenly on top of potato-vegetable mixture in the baking dish.
Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.